Avocado Salsa Recipe with Lime and Cilantro

Last Updated November 7th, 2023 at 10:21 am by Lisa

Drizzle Avocado Salsa is a vibrant green sauce commonly served with Mexican dishes like tacos, burritos, taquitos, or as a dip for tortilla chips. Often called taco sauce or salsa de aguacate, this creamy salsa combines roasted tomatillos and sautéed aromatics with ripe avocado for a smooth, flavorful finish.

Salsa simply means “sauce.” In this recipe the vegetables are cooked over medium-high heat to build depth of flavor and to tame the sharp bite of raw onion and chile. The tomatillos and avocado create a silky texture and fresh green color that pairs beautifully with grilled meats, beans, or crunchy chips.

The Best Avocado Salsa Recipe

Taquerias in Southern California often offer several salsas alongside their tacos, and this avocado salsa is a favorite when available. It’s not always easy to find ready-made, so making it at home is a great option — it comes together quickly and keeps well for several days.

• 1 large ripe avocado — peeled and pit removed
• 4 large tomatillos (about 12 small tomatillos) — husked, rinsed, and halved
• 1 small white onion — cut into quarters
• 2 garlic cloves
• ½ jalapeño or serrano chile — seeded and stem removed (adjust to taste)
• ½ teaspoon kosher or sea salt
• Juice of ½ to 1 lime (about ½ to 1 lime, to taste)
• ¼ cup fresh cilantro leaves — add at the end of blending (optional)

1. Heat a heavy skillet or cast-iron pan over medium-high heat. Add the tomatillos, onion, garlic, and chile and sauté for 5–8 minutes until the vegetables develop nice golden-brown sear marks and the tomatillos soften.
2. Transfer the cooked vegetables to a blender or food processor. Add the avocado, salt, and lime juice. Blend or pulse until completely smooth and creamy. If needed, add a tablespoon of water to reach desired consistency.
3. Scrape down the sides, add the cilantro (if using), and pulse briefly to combine. Taste and adjust salt, lime, or chile as needed.
4. Store in the refrigerator in a sealed container for up to 5 days. Serve chilled or at room temperature with tacos, taquitos, burritos, quesadillas, or with tortilla chips.

Creamy Avocado Salsa Ingredients

This recipe uses mostly easy-to-find ingredients and is naturally vegan. Some green sauces are made entirely with raw ingredients while others use cooked or charred components; here we lightly sauté the vegetables for richer flavor and reduced sharpness.

• Tomatillos — Use 4 large tomatillos or about 12 small ones. Remove the papery husk, rinse well to remove the sticky residue, and halve them. Tomatillos are similar to tomatoes but with a brighter, slightly tart flavor.
• Onion — White onion provides a sharper bite, but sautéing mellows it. You may substitute yellow onion or a milder variety if preferred.
• Garlic — Fresh cloves work best; sauté briefly with the other vegetables.
• Avocado — One ripe avocado gives the sauce its creamy texture. Use fresh avocado rather than frozen for the best flavor and texture.
• Jalapeño or serrano — Heat varies among chiles; start with half, taste, and add more if you like more spice.
• Salt — Kosher or sea salt works well; adjust to taste.
• Lime — Fresh lime juice brightens the salsa. Lemon can be substituted in a pinch.
• Cilantro — Optional — add at the end to preserve its fresh flavor. Omit if you dislike cilantro.

Salsa Making Tips and FAQs

More Salsas and Taco Toppings

This avocado salsa pairs well with many dishes. Try it over taco salad, alongside pickled red onions, with a fresh tomatillo salsa, or serve it with classic guacamole for a variety of textures and flavors. It’s excellent on tacos, enchiladas, nachos, quesadillas, or simply as a chip dip.

Equipment

• Heavy skillet or cast-iron pan
• High-speed blender or food processor

Instructions (concise)

1. Sauté tomatillos, onion, garlic, and chile over medium-high heat until browned, about 5–8 minutes.
2. Blend the cooked vegetables with avocado, salt, and lime until smooth.
3. Add cilantro at the end and pulse to combine.
4. Refrigerate in a sealed container for up to 5 days.

Notes

Serve this avocado salsa with tacos, taquitos, enchiladas, nachos, quesadillas, burritos, or simply with tortilla chips. Adjust the chile and lime to match your preferred heat and acidity. If you want a thinner consistency for drizzling, add 1–2 tablespoons of water or extra lime juice while blending.

Nutrition (per serving)

Calories: 32 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 0.3 g | Sodium: 74 mg | Potassium: 145 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 70 IU | Vitamin C: 6 mg | Calcium: 7 mg | Iron: 0.3 mg

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